⅔ cup fresh rosemary, chopped
zest of 2 oranges, juice of 1 orange
zest and juice of 2 lemons
6 Tbsp minced garlic
6 Tbsp canola oil
3 Tbsp salt
3 Tbsp pepper
1 12-lb whole turkey
Preheat oven to 400°F. Combine rosemary, zest, juice, and garlic in food processor. Pulse until mixed well. With processor still running, slowly add oil. Add salt and pepper. Mix well. Set aside. Rinse turkey and pat dry. Spread rosemary mixture over turkey, making sure to get into cavity and under skin. Place turkey on rack in pan. Place in oven. Roast about 1 hour at 400°F. Reduce temperature to 350°F. Roast about 2½ hours, or until internal temperature reaches 165°F. Remove from oven. Let rest for about 30 minutes before slicing. Serves 10–12.
Wine Recommendation: Tassel Ridge Iowa St. Croix Rosé or Iowa Nouveau
Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, Iowa St. Croix Rosé pairs well with dishes with medium intensity flavors. Serve slightly chilled.
Iowa Nouveau, a light and fruity red wine, is our first wine of the season. Made entirely from grapes grown in Iowa, Iowa Nouveau pairs well with dishes served in traditional holiday meals. Iowa Nouveau is best when consumed soon after purchase. Serve slightly chilled.
Category : KIOA Recipe of the Week Posted on November 7, 2016